Soak the cashews the night before by covering them in filtered water and with a lid and rest at room temperature (or for at least 8 hours). Discard the water and rinse the nuts under cool water.

Soak the dates in boiling water for 10 minutes and then drain, reserving the water. Line a dish or container with baking parchment.

Make the raspberry layer: mash the raspberries with a fork, add the chia seeds and syrup and stir to combine. Leave to rest and thicken.

Make the chocolate coconut base: blitz the crunchy chocolate coconut bites in a food processor until they are fine crumbs. Pour into a bowl and add the dates to the blender and process until sticky and jammy. You may need to scrape down the sides. Add the crumb mixture to the dates with up to 2 tbsp of date water and pulse until a sticky dough forms. Press down firmly into the lined dish or container and flatten with a spatula to ensure the base is even and compact.

Make the cheesecake layer by adding the drained cashews, melted coconut oil, maple syrup, lemon juice, vanilla extract and milk to a clean food processor and blend until smooth and creamy, scraping down the sides as necessary. Pour over the base layer, cover and place in the freezer for 1 hour to set.

Pour the raspberry jam over the set base, cover again and return to the freezer to set for another 2-4 hours or until set.

When ready to serve, allow to thaw for 20 minutes before topping with salted chocolate coconut curls. Cut into 8-12 squares with a sharp knife.